Confit Soup: Cabbage and Goose

Preparation info
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

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This soup using winter vegetables is very good on the first day, but better on the second. If you have enough stock and ingredients, double the recipe. Any extras will freeze well.



In a medium saucepan, bring the stock to a boil. Add the Jerusalem artichokes. Return to a boil. Lower the heat and simmer for 5 minutes. Stir in the cabbage, sage, and salt. Return to a boil and cook for 5 minutes. Stir in the goose confit or goose and pepper. Heat through.